Wife to my high school sweetheart, boy mama, black belt and you guessed; a stay at home mom. 💙

Category: Recipes.

I took the car in for an oil change this morning and, lucky me, the gym is RIGHT next door. Got my workout in, ate a snack and my car was done! After that I knocked out grocery shopping, got home and got dinner in the crockpot. I’m trying out this verde chicken chili recipe I found on Pinterest.

It was super easy to throw together I feel good about all of the ingredients in it, and it smells pretty yummy. I’ll update later on around dinner time or tomorrow morning with a full report on how the men liked it.

This weekend was really good, we didn’t do much but Mando didn’t work so we got in some good family time. I went kinda carb crazy yesterday but it’s ok. No ragrets.

Yesterday morning I saw that Old Navy was having a sale, 40% off your entire purchase! (It ends today so hop on it!) I spent like $134 on clothes for the boys. I saved $85 and got free shipping so it was a win to me!

After nap time today I’m planning to take the boys to the park. I’ve been lagging on getting Nathan out of the house so he can have his time to let loose, so I’m trying to get back to that. He’s been going to bed a little late these past few weeks and I’m really feeling it.

So, that’s all I really have for right now. Like I said, look out for an update on the verde chicken chili!

Today is gonna be another massive laundry day. Well…I’ll get a normal amount done today but it’ll be continued on Thursday. I can usually knock out a good 5 loads in one day, but Mando and I have at least 2-3 loads of laundry EACH. I had only really been staying on top of washing the boys clothes and the towels and this is what I get. I really wanna knock it all out this week and get us back on track.

Speaking of getting back on track, Mando and I both realized that we haven’t been eating so well. We’ve been eating out A LOT (which doesn’t help with saving at all) and we’ve been buying too many treats when we go grocery shopping. He went with me to do the grocery shopping yesterday, and I think we did a really good job. Nathan had been asking for pizza for like 3 days so we couldn’t say no, but we made it at home and mixed it up a bit.

English muffin pizzas! 🍕

Ingredients:

Whole wheat English muffins

Mozzarella cheese(shredded)

Pepperoni (make sure the pepperoni is already cooked)

Pizza sauce

Directions:

Cut the English muffins in half, I made sure to cut Nathan’s halves a little thinner cause he’s not a huge fan of crust.

Pizza sauce first, then cheese, then pepperoni!

I popped them in the oven at 350 for 5 minutes, just long enough to melt the cheese, and they were perfect!

Of course any cheese, meat or veggies can be used, this is just what I used. Nathan helped and had a lot of fun.

So I first made this for Mando years before we had any childrens. Once Nathan got to the point where he was eating solid meals I thought this would be great for him because I’m able to sneak him veggies he wouldn’t normally eat.

Ingredients:

-1 red bell pepper

– 1 medium carrot

-1 medium onion

-3 or 4 cloves of garlic

-1 tbsp of olive oil

-2 pound of ground turkey

-1/2 cup of bread crumbs

-2 large eggs

-3 tbsp ketchup

-salt and pepper

Directions:

Preheat the oven to 375. Put all the veggies in a food processor and pulse until the mixture is finely chopped. (The smaller, the better. The kids or husbands will be less likely to notice the veggies if they’re chopped smaller, but you don’t want to pulse the veggies into a paste.) In a medium skillet, add the olive oil, veggies, and salt and pepper and cook the veggies until soft. (6-7 minutes or so, I don’t time this lol just eye it.)

Tip: I usually wait until the veggies are done cooking before I start this next part, that way they’ve cooled down before I start mixing it together.

In a large mixing bowl combine the turkey, eggs, bread crumbs, ketchup, and cooled veggies and mix together with your hands. (You CAN use a spoon or something else to mix, but in all honesty, your best tool for this job is your own two hands. But, to each their own.)

Once everything is mixed together, pour the mixture into a loaf pan. I like to line the pan with foil(makes for an easier clean up) and bake for 1 hour.

Once out of the oven drain some of the grease and let it cool before cutting and serving.

Peel and wash about a pound and a half of russet potatoes. Chop into medium sized chunks and add to a pot of salted water.

Let them boil until cooked.

Once they’re cooked through(soft, but not mushy) drain them and add them to a bowl.

Get out your hand mixer (for some reason I always like whippin this thing out). Add veggie broth to the bowl of potatoes(a little at a time) and start mixen. Mix until smooth (adding as much broth as needed.)

I use about a pound of Yukon gold potatoes. Usually around 6, all the same size.

Wash them, chop two potatoes into large chunks, lay them on a piece of aluminum foil and sprinkle (very lightly) with olive oil and salt and pepper. Wrap them up, and pop them in the over for about an hour at 375.

I ate them 5 nights in a row. No exaggeration. I should have a picture to show you, but I don’t, because they didn’t last long. 🙈

It sounds super simple, you wouldn’t think they’d be THAT good. But they are. Try it. You’ll thank me. 😉

I used to make this allllll the time like, 6 years ago. Then I lost the recipe and no matter how hard I looked online I could not find the exact recipe and I didn’t want to settle.

Well. I found it at my parents house last night. And just in time; I got my first Dutch oven.

Ingredients:

2 slices of bacon(I used 3 🙊)

1 onion, chopped

3 tablespoons of flour

1 pound of Yukon gold potatoes, peeled and chopped.

4 cups of shredded cooked chicken(I bought a rotisserie chicken at the store and shredded the whole thing.)

3 cups of corn

1/4 to 1/2 cup of heavy shipping cream

Directions:

1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring until flour has cooked but hasn’t started to brown, about 3 minutes.

2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring heat to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes.

I made this sauce and it came out SO yummy. The original recipe calls for milk, Parmesan and butter but I used vegan alternatives and it came out JUST as yummy. The only thing is…I undercooked the pasta. 😑 I’m so annoyed with myself cause I should’ve tried the pasta before I mixed it with the sauce but ya know…I didn’t…so.

Ingredients:

-16oz pasta of your choice

-1 cup of butternut squash purée

-1/2 cup of milk

-4 tbsp of butter

-4 tbsp of Parmesan

-1/2 tsp of salt

Directions:

-cut squash into medium sized cubes and steam. (I used squash that was precut at the store.)

-cook pasta according to the directions on the package.

-once steamed, purée squash.

-add all of the ingredients (except the pasta) to a food processor and blend until smooth.

Tonight’s dinner is brought to you by crescent rolls that Nathan insisted I buy, and pepperoni and cheese that I needed to use before it went bad.

Nathan loves pepperoni pizza and he LOVES crescent rolls. In fact, I don’t think he ate anything BUT crescent rolls on thanksgiving. But he ate right? Anyway. I may have gotten lost in an episode of Peppa Pig and left these in the oven a few minutes too long. 🙈

So here we have it; crescent pizza rolls with pizza sauce for dipping.